How to make fruit moss cake, fruit mousse cake preparation

Yellow peach coffee mousse pie (8 inches).

Raw material: leather.

Meimei pastry powder 130g, powdered sugar 66g, butter 67g, milk powder 24g, eggs 24g

Fillings. Anchor whipping cream 200g, Nestle whipping cream 200g, powdered sugar 30g, instant coffee 13g, fish gelatin powder 10g, hot water 30g, yellow peach halves.

Decorations. 3 and a half yellow peaches, a small amount of coffee cream, a small amount of black cherries, and an appropriate amount of silver bead sugar.

Tools: Wool brush, soft scraper, egg drawer, container, kitchen scale, flour sieve, rolling pin, 8-inch pie mold, small spoon, fruit knife, clip, electric whisk, piping bag, piping nozzle.

Steps: 1. Cut the yellow peach into thin slices (half divided into 8) and thick slices (half divided into 6 slices), filter the excess juicy water for later use;

2. Leather: After the butter is softened, stir it with an egg pump, add powdered sugar, mix it into a feeling similar to home ice cream, add a small amount of egg liquid many times, add the next one after each absorption, after all the absorption, add milk powder, stir evenly, add the sifted flour to it, and knead it into a dough with an egg pump, scraper and hand grasping;

3. Sprinkle the panel with flour, roll the dough into a 5mm thick dough with a rolling pin, then roll it up with a rolling pin and put it into a grease-brushed pie plate, shape it evenly by hand, remove the excess dough, and fork out a small hole evenly on the pie crust with a fork to avoid the bottom of the pie crust from expanding and deforming when baking;

4. Preheat the oven 220 for 4 minutes, put it in the middle layer, bake for 12 minutes until the color is golden, remove the mold and dissipate heat after baking, if it is urgent, you can put it in the refrigerator freezer to cool for 10 minutes;

5. Add 200g of Anchor whipping cream to powdered sugar and beat until creamy, add 100g of Nestle whipping cream, beat again until creamy, then add 100g of Nestle whipping cream, and beat it into cream again;

6. Instant coffee is mixed into a paste with g hot water, added to the cream after cooling, stirred evenly and a small part can be taken out and put into a piping bag, which will be used for decoration;

7. Transform the fish gelatin powder into a transparent aqueous solution with hot boiling water, and pour it into the remaining coffee cream paste and stir well after cooling;

8. Pour a little coffee mousse paste into the bottom of the 8-inch pie plate, smooth it, spread a layer of cut yellow peach thick slices on the edge, and then add the remaining mousse paste, try to be as flat as possible, and make it into the shape of a hillock with a bulge in the middle;

9. Finally, after decorating the remaining yellow peaches, black cherries, coffee cream, silver bead sugar, etc. on the surface, put the pie in the refrigerator and refrigerate for about 1 and a half hours before eating;

Note: 1. Be careful not to make the pie crust too soft, you can put it in the refrigerator for a while to facilitate our shape;

4. The surface can also be decorated with other fruits, and the color can be matched;

5. You can add other foods corresponding to the flavor of the filling, such as black cherries, or of course, you can add nothing;

6. Do not eat on an empty stomach to avoid getting tired.

Fruit cake.

Place the dried fruit compote in a large glass bowl.

2.Add lemon juice, brandy, whiskey, and sherry to your liking, stir well, and set aside.

3.Place the other ingredients (sugar, flour, almond flour, spice mix, honey, butter) in a separate glass bowl and prepare to add the eggs.

4.Use a wooden spoon to stir the ingredients.

Stir until smooth and smooth.

6.Mix the two ingredients.

7.Stir to combine.

8.Place the mixed ingredients in a pre-prepared tin tray and use a metal spoon to smooth out the top. Ready for baking.

9.Cool after baking.

10.Take it out and place it on a metal rack.

11.Wrap a lining paper around the cake and wrap the cake in gold foil for preservation.

12.Peel off the metal and oiled paper.

It's simple: whipping cream, 230 grams.

80 grams of jam.

5 grams of sugar. 2 gelatin tablets.

First, beat the whipping cream until it has lines, then put the jam and candy together and melt it in water, add the gelatin slices and melt it together. Jam refers to, for example, mango jam, strawberry jam, blueberry jam, etc. This is made to be 6 inches of ha... Super tasty.

Ingredients: 100g of mousse powder, 250ml of whipping cream;

Excipients: 200ml of boiling water

Fruit mousse. The mousse is in a small package, I opened it directly, and the whipping cream has been kept warm in the refrigerator for 12 hours, and I melted the mousse powder with boiling water first.

Pour the cream into a deep basin.

Beat it with a whisk until it reaches six, but in fact, I just feel it.

Pour the whipped cream into the melted mousse powder.

Stir well, keep in the refrigerator for 30 minutes and take it out.

Cut into pieces and eat, which does not allow children to put some fruit on top, personal preference, if there are strawberries it is estimated that it will be pretty.

Tips: If there is a mold, you can pour it directly into the mold and demold it, it is estimated that it will be more beautiful, because there is no cake at home, and in the experiment, you will eat the mousse directly, so you will get tired if you eat too much, and you can eat it with cake or bread.

Ingredients: 10g gelatin powder

Whipping cream 250g

35g caster sugar

40g of butter

Digestive biscuits 80g

Fruit in the right amount.

Preparation of mousse cake (fruit version).

Put the digestive biscuits in a thicker plastic bag, break them and set aside.

Melt the butter in insulated water, then pour in the cookie crumbles and stir well.

Pour the stirred cookie crumbs into the bottom of the cake tin and flatten them and put them in the refrigerator for later use.

Remove the whipping cream, add granulated sugar, and beat evenly with an electric whisk until the cream has obvious lines.

Remove the refrigerated biscuit base, pour in the freshly made mousse and spread it flat.

Refrigerate for four hours.

Garnish with your own fruits.

Lime cheese mousse: Oreo crushed 150 g butter to taste cookie base. 150 grams of cheese, 88 grams of milk, 100 grams of yogurt, 15 grams of lime juice, 100 grams of sugar, 7 grams of gelatin, 350 grams of whipping cream.

Milk and sugar are boiled until saccharified. Beat the cheese and yogurt evenly, add the gelatin and cheese yogurt in the milk syrup and stir well. Whisk the whipping cream and add the lime juice and stir well.

Mix the butter and biscuits well, pour them into a bowl and spread them evenly on the bottom of the bowl. Pour in the mousse paste. Refrigerate until solidified.

Lime zest 2 sugar 50 g, water 120. Gelatin 10 grams. After the sugar and water are boiled, let cool a little, add the lime zest, and then add the gelatin slices.

Lime peel to a grater. Once the mousse paste has solidified, pour it inside. It can be eaten after coagulation.

1.Towel sponge edge cake: add sugar to the egg whites in batches and beat them to 9 distributions, then beat the egg yolk until the color becomes lighter and the volume is slightly larger, pour it into the meringue and mix well;

2.Add the sieved low powder in two parts, cut and mix evenly;

3.Place in piping bags, squeeze into diagonal lines side by side on a baking sheet, and finally sift with powdered sugar;

4.Preheat oven to 190 degrees, medium, about 15 minutes;

5.Mousse layer: soak gelatin in cold water to soften, heat the milk to 80 degrees, put in the gelatin to soften, stir and melt;

6.Whipping cream with sugar beat to 7 distributions, can flow state, add cooled milk, jam, rum and mix well;

7.Fruit mousse cake combination (8 inches): cut the sponge rim to the required height, padding oil paper on the inner ring of the mold, and placing the rim;

8.chiffon flakes, pad the bottom, brush with rum liquid;

9.Sprinkle diced yellow peaches and wine-soaked raisins, pour mousse, two layers of cake slices, two layers of mousse, refrigerate;

10.Finally, top the cantaloupe balls and yellow peaches or the fruit you want to eat.

Ingredients for fruit mousse cake: flour;

Ingredients for fruit mousse cake: 250ml of Nestle whipping cream, 100ml of yogurt, 2 bags of QQ sugar, a tablespoon of red wine, sugar and cocoa powder.

Preparation of fruit mousse cake:

Yogurt mousse body method:

1. Put the whipping cream in a large basin, add the sugar in three parts, and beat it with a whisk until 6.

2. Melt the QQ sugar in water, add it with yogurt after cooling it slightly, and beat it evenly with a whisk at high speed. (This action must be fast, otherwise the QQ sugar will coagulate.) ）

3. Mix the whipping cream with the yogurt and red wine, and stir well again with a whisk on medium speed.

4. Put the mousse in a mold. Since I don't have mousse rings, I put the tin foil cut into strips inside the mold for easy removal.

5. Refrigerate in the refrigerator for more than 4 hours. This mousse is so delicious, tender, and melts in your mouth.

Piping method: 1. Sift the cocoa powder.

2. Mix together the remaining cream and cocoa powder and stir well.

3. Put the cream into a piping bag with a flower spout and cut out a small opening.

4. Create your favorite shape on the cake body.

White Chocolate Mousse Cake (8 inches).

Ingredients: 120g white chocolate, 4 slices of gelatin, 250g of whipped cream, 180g of milk, 40g of sugar, 2 egg yolks, appropriate amount of powdered sugar, 1 tsp vanilla sugar, 2 slices of cocoa cake.

How to make:1Heat the milk over low heat and add the white chocolate until melted.

2.Soak the gelatin slices in cold water until soft, then add to the slightly warmed milk chocolate and stir for 3Add sugar to the egg yolk and mix well with the milk chocolate paste.

4.Add powdered sugar and vanilla sugar to the whipped cream and beat until 7-8 dispenses, then mix with the completely cooled milk chocolate with a rubber knife.

5.Put the pre-prepared cocoa cake slices into the mold, pour half of the prepared mousse paste, put another cocoa cake slice, and finally pour the rest of the food, and refrigerate it for 3-4 hours to remove the mold and decorate.

1. 12 sandwich biscuits, remove the sandwich respectively to get 24 biscuits, peel the mango and cut it into small pieces with a knife.

2. Next, cut the butter into small pieces and put it in a cup, and melt it into a liquid state with insulated water.

3. Remove the filling of the biscuits, and then put the biscuits in a large bowl and mash them with a spoon.

4. Next, mix the previously melted butter with the cookie crumbles.

5. Then, use a spoon again to stir the butter and biscuits evenly.

6. Prepare a live bottom cake mold, roll the cake god into the mold, and then use a spoon to flatten it.

7. After that, put the diced mango in the juicer, then pour in the yogurt and milk to puree them.

8. Then, soak the gelatin in cold water until soft, and then squeeze out the water.

9. Then, dissolve the soft gelatin insulated water into a liquid state for later use.

10. Next, pour the beaten mango puree into a basin and pour in half the amount of gelatin liquid.

11. Stir well and strain the liquid.

12. After stirring well, pour it into the mold and put it in the refrigerator for 10 minutes to make it solidify quickly.

13. Next, make the mirror surface and the remaining 80 grams of mango puree.

14. Mix 80g of mango puree with water, stir well and heat over low heat.

15. After turning off the heat, pour the remaining half of the gelatin liquid into a small pot and stir well.

16. Finally, take the mold out of the refrigerator, pour in the liquid, and put it in the refrigerator again for more than 4 hours until it is completely solidified.

17. Take out the finished mousse cake from the refrigerator, leave it at room temperature for a while to demold, and decorate the surface with diced mango, blueberries and mint leaves.